Healthy Chicken and Arugula Salad

Healthy has never tasted this good. Here, peppery arugula is studded with roasted pecans and juicy chunks of poached chicken and drizzled in a tart lemon vinaigrette.
Slideshow: Salads with Chicken

Ingredients

Poached Chicken

1 pound boneless, skinless chicken breasts

4-5 sprigs Italian parsley, thyme or oregano, tied together

1 bay leaf

1 garlic clove

1 tablespoon kosher or sea salt

1 teaspoon black peppercorns

Salad

4 cups arugula

1/2 cup chopped roasted pecans

1 medium bell pepper, chopped

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 medium clove garlic, minced

1 teaspoon brown sugar

1/4 teaspoon kosher or sea salt, or to taste

Fresh cracked black pepper

How to Make It

Step 1 Poach the Chicken

Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.

Step 2 Poach the Chicken

Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.

Step 3 Poach the Chicken

Remove the chicken from the water and cut into large bite-size pieces. Set aside to cool.

Step 4 Make the Salad

In a large bowl, combine the arugula, pecans, bell pepper and chicken. Set aside.

Step 5 Make the Salad

In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.

Step 6 Make the Salad

Pour the dressing over the salad ingredients and toss to coat. Chill and serve.

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